Dad’s Upside-Down Pecan-Apple Pie
This pie comes with a story. Family stories are my favorite. I love reliving ours and hearing other families' stories. Aren't they always THE BEST? (I wonder what stories Jack will tell his kids about us someday? Hmmm…)
This one involves my mom and dad when they were newly married. My mom set out to bake a pie. It didn't go well. While she was in the backyard pouting, my dad whipped up a pie. This one. Funnily enough, my mom was none too pleased that SHE failed, yet her new husband had made a fabulous pie. (I'm sure she got over it once she had a bite or two.)
I'm not even sure that my mom EVER made this particular pie, although she was known in our neighborhood as an excellent baker and cook. My only memories of this pie are of my dad making it. As you might guess, I have a really cool dad. ♥
Me. E mentioned last week that apple pie is tied with cherry as his favorite. (And I think there was a small comment about not remembering the last time he'd had a "regular" apple pie.) I usually make this cranberry apple pie at Thanksgiving, but I decided to bake up my dad's apple pie for him this week. Just like the title suggests, The top of the pie is baked on the bottom and flipped once baked.
The brown sugar-pecan top makes this pie so special. Maybe every pie should have a brown-sugar pecan crust. I love this filling on this one as well because it's not overly cinnamon-y. It has just the right amount.
CLICK TO READ MORE…more sugar this way!